Brazil Nut Free Cilantro Lime Herb-Roasted Turkey Tenderloin
Bright, herby, and packed with citrus punch, this roasted turkey tenderloin is the kind of weeknight dinner that feels way more impressive than the effort involved. A vibrant marinade of fresh cilantro, lime juice, lime zest, garlic-infused olive oil, cumin, and oregano soaks into the meat for at least 30 minutes before it ever hits the oven, building layers of flavor that taste like they took all day. Turkey tenderloins are a fantastic cut — lean, quick-cooking, and incredibly juicy when roasted at high heat and pulled right at 165°F. The whole ingredient list is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. Once sliced into medallions and fanned out with fresh cilantro sprigs and a squeeze of lime, this dish looks genuinely beautiful on the table. It works just as well for a casual family dinner as it does for guests — clean, confident flavors that everyone can enjoy.
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Learn more →Ingredients
4 servings
For the turkey
- 2 turkey tenderloins (about 1.5 lb total)
For the marinade
- 3 tbsp garlic-infused olive oil
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro leaves and tender stems, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp black pepper
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the garlic-infused olive oil, lime juice, lime zest, cilantro, parsley, oregano, cumin, sea salt, and black pepper until combined.
- 2
Pat the turkey tenderloins dry with paper towels and place them in a 9x13-inch baking dish. Pour the marinade over the tenderloins and turn to coat on all sides. Cover and refrigerate for at least 30 minutes.
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